Chocolate Chip Mint Bars
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These decadent Chocolate Chip Mint Bars are seriously chocolate mint delish! Loaded with Andes mint chocolate, chocolate chips with sweetened condensed milk in the middle of these bars makes them even more tempting and dangerous!!
Speaking of chocolate and mint, you’ll love these Easy Chocolate Thin Mint Cookie Desserts and these Mint Chocolate Layered Brownies!
It’s an easy dessert bar to throw together fast for your upcoming St. Patrick’s Day, birthdays, game day celebrations, Christmas, bake-sales, pretty much anything…ya feel? You won’t be disappointed!
Chocolate mint lovers gonna go crazy over these! So yummy right out of the pan all warm and gooey, but will not be so pretty when you cut them. For cutting them neatly, chill them for sure!
These bars obviously were cut while they were still warm, but that’s because I could not wait! Every calorie is worth it, I tell myself! Like I said, these are dangerous, but irresistible!!
I love that chocolate chip cookie bars are made in a 9×13-inch pan. Just press some cookie dough into the pan and bake! Then add all the chocolate chips, Andes mint candies and more cookie dough to get the crackled top.
The crackled top look with the hidden layers of chocolate and mint peeking through the cookie dough is pretty cool!
Ingredients You Need
- flour
- brown sugar
- butter, chilled
- egg
- chocolate chips
- sweetened condensed milk
- Andes Creme de Menthe Chocolate Mint Baking Chips
- Additionals on top: Andes Creme de Menthe Candies, M&Ms, Mint M&Ms
, M&Ms, Mint M&Ms
How to Make Chocolate Chip Mint Bars
- Preheat oven to 350F.
- Stir together flour and brown sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg and mix well. Using your hands works well to make the dough.
- Reserve 1 ½ cups of this mixture and press remaining into a greased 9×13 inch pan.
- Bake for 10 minutes.
- Pour milk over hot crust and top with Andes mint chips.
- Stir in 1 ½ cups chocolate chips into reserved crumb mixture
- Sprinkle remaining crumb mixture over top plus remaining chips.
- Bake 25-30 more minutes, edges should start browning and bubbly, remove from oven
- Add whole Andes Creme de Menthe Candies, M&Ms, Mint M&Ms and let bars cool. They taste amazing warm!!!
Let’s get our chocolate mint on and make some mint chocolate chip gooey bars with these easy recipe bars with sweetened condensed milk!
More Bars & Brownies
- OMG Chocolate Chip Gooey Bars
- Thin Mint & Andes Dark Chocolate Brownies
- Peppermint Sugar Cookie Bars
- Rich n’ Gooey Buckeye Bars
- Sheet Pan Perfect Chocolate Chip Cookie Bars
- Reese’s Cream Cheese Bars
Chocolate Chip Mint Bars
Ingredients
- 2 ⅓ cups all purpose flour can use gluten free flour like Pillsbury or Bob's Red Mill Gluten Free Flour
- ⅔ cup brown sugar
- ¾ cup butter chilled
- 1 large egg slightly beaten
- 1 12 oz. pkg. chocolate chips semi sweet
- 14 oz. sweetened condensed milk
- 1 ½ cups Andes Creme de Menthe Chocolate Mint Baking Chips
- Additionals on top: Andes Creme de Menthe Candies M&Ms, Mint M&Ms
Instructions
- Preheat oven to 350F and spray with non-stick cooking spray, line with parchment for easy removal, if desired.
- Stir together flour and brown sugar.
- Cut in butter to the flour/sugar mixture until mixture resembles coarse crumbs.
- Add egg and mix well. Using hands works well.
- Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan.
- Bake for 10 minutes at 350.
- Pour milk over hot crust and top with Andes mint chips.
- Stir in 1 1/2 cups chocolate chips into reserved crumb mixture.
- Sprinkle remaining crumb mixture over top plus remaining chips.
- Bake 25-30 more minutes, edges should start browning and bubbly, remove from oven
- Add whole Andes Creme de Menthe Candies, M&Ms, Mint M&Ms and let bars cool. They taste amazing still warm!!!
It looks wonderful! I can’t get any Andes these days; must order online. Enjoy your weekend!